Paneer Cheese from India

Cheese Making photo for Paneer Cheese from India

Indian Paneer is a fresh cheese that has the versatile characteristics of tofu. It has a very mild flavor and typically takes on the flavors of the other ingredients in the recipe. The texture is firm, almost meat-like, making it a good meat substitute.



    Prior to each use you must sanitize clean cheesecloth by placing it in a sauce pan filled with water. Bring the water to boiling and shut off heat. Place a colander over a sink drain and pour the water through it catching the cloth, this will also sanitize the colander. Leave them both in the sink as is until needed. Place the milk into a sauce pan and bring it to a boil, stirring frequently to prevent scorching. Turn off the heat. If you are using an electric burner, remember to remove the pot from the burner. Add teaspoons of lemon juice two at a time while constantly stirring the milk. As the lemon juice is added curds will start to form and the liquid will change from opaque white to semi-translucent, similar to skim milk. Continue adding lemon juice until the curds completely separate and the whey changes to translucent watery green. After separation allow the pot of curds and whey to cool on the stove for about 30 minutes. Line a colander with cheesecloth and place under the sink faucet. Carefully pour the curds and whey into the cheesecloth. Rinse and cool the curds for 15 seconds using a light spray of cold water. Lift the four corners of the cheesecloth making it a bag of cheese curd. Hang the bag so the whey can drain.

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